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Traditional Vietnamese Grilled Pork & Vermicelli

Name: Traditional Vietnamese Grilled Pork & Vermicelli
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: sugar; water; pork shoulder or Boston butt; minced pork belly; shallot; Garlic; fish sauce; oyster sauce; lemon juice; Carrot; kohlrabi; Salt; Cooking oil; vermicelli; ground black/white pepper

groups4 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 30 minsscheduleTotal: 150 minsoutdoor_grillGrilledlocal_fire_departmentMild

Allergens:warningFishwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

schedulePrepare in advance

circleMarinated meat needs to be refrigerated for at least 2 hours in advance2h
circlePickled vegetables need to be mixed and soaked at least 1 hour in advance1h

Active Cooking

00:00:13

Pour 70 g sugar and 120 ml water into a small pot, boil on high heat without stirring. When the syrup turns yellow, set low heat, cook until dark amber, then add 150 ml hot water carefully, swirl the pan until sugar dissolves completely, let cool.

local_fire_departmentHigh heat to low heat, about 5 to 8 minutes

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Watch out

Caramel may splatter violently when adding water, be careful to avoid burns, otherwise it will cause skin scalds.

Ingredients:sugar (70 g)water (270 ml)

Tools:saucepan

Active Cooking

00:00:47

warningStay safe

Wash hands and cutting board thoroughly after handling raw pork to prevent cross-contamination. Touching other ingredients without washing hands after handling raw meat spreads bacteria, otherwise it can easily cause food poisoning.

Slice 450 g pork shoulder, prepare 450 g minced pork, chop 50 g shallots and 30 g garlic. Mix 450 g pork shoulder with half the shallots and garlic, 1.5 tbsp fish sauce, 1 tbsp oyster sauce, and 5 tbsp caramel sauce. Mix 450 g minced pork with the remaining shallots and garlic, 1.5 tbsp fish sauce, 1 tbsp oyster sauce, and 3 tbsp caramel sauce. Microwave or pan-fry a small piece to taste, then cover and marinate in the fridge for at least 2 hours or overnight.

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Watch out

The meat must be well-marinated and refrigerated, otherwise it will lack flavor and spoil easily.

Ingredients:pork shoulder or Boston butt (450 g)minced pork belly (450 g)shallot (50 g)Garlic (22.5 g)fish sauce (44 ml)oyster sauce (30 ml)

Tools:knifecutting board

Active Cooking

00:02:13

In a bowl, add 25 g sugar, 15 ml lemon juice, and 175 ml water, stir until sugar dissolves completely. Then gradually add 15 ml fish sauce, mixing well and tasting until balanced.

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Watch out

Add fish sauce gradually while tasting, otherwise it will become too salty to fix.

Ingredients:sugar (25 g)lemon juice (15 ml)water (175 ml)fish sauce (15 ml)

Tools:bowlspoon

Active Cooking

00:02:48

Peel and slice 200 g carrots and 200 g kohlrabi into bite-sized pieces. Put in a bowl with 25 g sugar, mix well and let sit for 30 minutes. Then add 15 ml lemon juice and 4 g salt, mix well again.

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Watch out

Must mix with sugar before adding salt when pickling vegetables, otherwise they won't release water properly and lose crunchiness.

Ingredients:Carrot (200 g)kohlrabi (200 g)sugar (25 g)lemon juice (15 ml)Salt (4 g)

Tools:knifecutting boardbowl

Active Cooking

00:03:56

warningStay safe

Preheat oven to 200°C. Always use oven mitts when taking the hot tray out of the oven to prevent severe burns. Touching hot trays with bare hands will cause severe skin burns, otherwise it will result in scalding.

Spread the sliced pork on a perforated baking tray and shape the minced pork into flat patties. Brush with 15 ml cooking oil, bake in the oven at 200°C for 20 minutes. After 20 minutes, take out, flip the meat, brush with more oil and continue grilling until golden and done.

local_fire_department200°C, about 30 to 35 minutes

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Watch out

Watch the time while grilling, baking too long will make the meat dry and tough, otherwise the meat will lose moisture and become stringy.

Ingredients:pork shoulder or Boston buttminced pork bellyCooking oil (15 ml)

Tools:baking trayovenbrush

Active Cooking

00:04:43

Boil a large pot of water, add 300 g dried vermicelli, cook on high heat until soft. Drain in a strainer, then soak in boiling water for 1-2 minutes and shake well to remove excess water so vermicelli stays separate.

local_fire_departmentHigh heat, about 5 to 8 minutes

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Watch out

Cooked vermicelli must be rinsed with hot water and drained thoroughly, otherwise starch on the surface will make it sticky and clumped.

Ingredients:vermicelli (300 g)

Tools:saucepanstrainer

Active Cooking

00:05:16

Mince the remaining 7.5 g garlic. Warm up the dipping sauce in a pot, pour into a bowl and add minced garlic and 5 g ground pepper. Serve the grilled pork on a plate with vermicelli, fresh herbs, pickled salad, and the warm dipping sauce.

local_fire_departmentMedium-low heat, about 2 minutes

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Watch out

Do not boil the dipping sauce too long when heating, otherwise it will ruin the sweet-sour balance and lose garlic aroma.

Ingredients:Garlic (7.5 g)ground black/white pepper (5 g)

Tools:saucepanknife